Green Meadows Six-Week Bran Muffins
5 cups bleached all purposed flour
5 teasp. baking soda
2 teasp. salt
2 teasp. ground allspice
7 cups raisin bran (15 oz.)
3 cups sugar
4 jumbo eggs
1 cup vegetable oil
1 qt. buttermilk
1 tbsp. vanilla
Using the largest bowl you have, combine the first 4 ingredients, add the bran flakes and sugar and mix. In a mixer bowl, beat the eggs, add oil, buttermilk, vanilla to the eggs and blend. Pour the eggs mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight fitting lid. Store in the refrigerator until ready to use. A rubbermaid 12 cups canister with a snap top lid works well. This batter will keep for six weeks. When ready to bake, do not stir batter when dipping out to fill the muffin pan. To bake preheat oven to 375�. Using about 1/2 cup batter for each drop the batter into paper lined muffin tins. Bake for 20 min. or until top springs back when touched with your finger. This make 42 to 48 muffins.